chocolate dipped frozen banana bites

cut three bananas into ½ inch thick slices, place them on a plate, and put them in the freezer for an hour.

gather your favorite small toppings. i used my mini cuisinart to crush peanut butter cups, coconut, and toasted coconut.

heat 2 cups of your favoritechocolate chips with two tablespoons of canola oil in a small saucepan over low heat just until smooth. dip a banana slice in chocolate, coat it, and drop your dipped banana in your topping.

transfer back to the plate and put the back in the freezer. wah‐lah!

chocolate peanut butter coconut shortbread bars

for the crust:

1 cup plus 5 tbs unsalter butter, melted and cooled to just warm

1 cup granulated sugar

3/4 tsp. table salt

2 large egg yolks

3 cups plus 3 tbs flour

line a straight sided 13x9 inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. in a medium bowl, stir together the butter, 3/4 cup of the sugar, and the salt. whisk in the egg yolks. stir in the flour to make a stiff dough. transfer about two cups of the dough to the prepared pan, and press the mixture evenly into the bottom. prick the dough all over with a fork. refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

meanwhile, position a rack near the center of the oven and another near the top. heat the oven to 325.

bake the dough until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. while the crust bakes, prepare the streusel and the topping.

make the streusel: with your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. the mixture should hold together when pressed, but readily break into smaller pieces. chocolate chips and/or coconut flakes can be added at this point if desired.

make the chocolate peanut butter middle:

in a medium saucepan, heat 3/4 cup chocolate chips and 3/4 cup peanut butter on low, stirring until completely melted. spread the chocolate peanut butter evenly over the hot crust. scatter the streusel over the chocolate peanut butter (don't crumble the streusel too much or the texture will be sandy.) Increase the oven temperature to 350 and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes.

place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. when the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. separate the foil from the bars by sliding a spatula between them.

they will keep at room temperature for 1 week. enjoy!